Salade tiède au halloumi doré et aux légumes rôtis

Ingrédients

• 250 g halloumi, in 1 cm slices
• 1 red bell pepper
• 1 zucchini
• 60 g arugula
• 2 tbsp olive oil (for the vegetables)
• 2 tbsp olive oil (for the dressing)
• 1 tbsp lemon juice
• 1 tsp honey
• a pinch of chili flakes
• 2 tbsp pine nuts, toasted
• Fresh mint leaves (optional)
• Salt and pepper to taste

Préparation

1. 1

   Preheat the oven to 200°C (top and bottom heat). Cut the bell pepper into wide strips and the zucchini into slices about 1 cm thick. Place them on a baking sheet, drizzle with olive oil, add a pinch of salt and pepper, and roast for 20 minutes in the oven until tender and lightly colored at the edges.Meanwhile make the dressing. Mix 2 tablespoons of olive oil with 1 tablespoon lemon juice, 1 teaspoon honey and a pinch of chili flakes. Stir well and taste to see if you want to add more salt or extra lemon.Slice the halloumi into 1 cm thick slices and pat them dry with paper towels. A dry surface gives the best sear color.Heat the frying pan over high heat without adding extra fat. Place the halloumi slices in the dry pan once it's very hot. Sear them 2 minutes per side without touching them. You want a deep, golden-brown crust. Then remove them from the heat.Divide the arugula over two plates. Top with the roasted vegetables and finish with the seared halloumi. Drizzle the dressing over and sprinkle with the toasted pine nuts.Serve immediately or lukewarm. Optionally add some fresh mint leaves for a refreshing finishing touch.